Mashed Potato and Veggie Croquettes
Game Day Recipes
Kid Favorites
These make for a delicious appetizer any time of the year. Crispy and crunchy on the outside, soft and creamy on the inside. A go-to crowd pleaser.
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120 Prep Time (Min.) |
150 Total Time (Min.) |
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15 Ingredients |
35 Servings |
Ingredients
For croquettes:
1 package
1/4 cup
chopped carrots
1/4 cup
finely chopped broccoli
1/4 cup
finely chopped red bell pepper
1/4 cup
finely chopped red onions
1
garlic clove, minced
4 tablespoons
plain all purpose flour
1 handful
cilantro, finely chopped
to taste
salt
1/4 teaspoons
black pepper powder
1/2 - 1 cup
breadcrumbs (or as much needed)
1/2 cup
shredded mozzarella cheese (optional)
For breadcrumb coating:
1 cup
plain breadcrumbs
1/2 cup
all purpose flour
to taste
salt and pepper
NUTRITION FACTS
Serving Size 35
Servings per container
Amount Per Serving
Calories Calories from Fat
% daily value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs
Instructions
In a mixing bowl, add the chilled mashed potatoes, finely chopped veggies, cilantro, minced garlic, flour, salt, pepper, cheese, and half cup of bread crumbs. Mix well so that everything is combined. If the mixture feels too soft or wet, add about 1/4 cup of breadcrumbs till it becomes a consistency you can shape. Refrigerate this mixture for about 1-2 hours or freeze for about 1 hour. Using 1 to 1 1/2 tablespoons of mixture shape them into cylinder/oval rolls and again refrigerate till ready to use. Make the slurry of flour, salt, pepper, and water. Not too thin, thick enough to coat the croquettes. In a flat dish, add the breadcrumbs. One at a time dip the rolls in to the all-purpose flour slurry, drain and roll in to the breadcrumbs ensuring every part of roll is coated evenly. Repeat till all the rolls are breaded. Refrigerate the rolls till you want to serve. When ready to serve, heat oil on medium low and deep fry these croquettes. Alternately, freeze the rolls - line on to baking tray and once frozen, save into ziplock bags for later use.Credit to Shweta In The Kitchen
